Chicken Pesto Spaghetti

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Chicken Pesto Spaghetti
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From Calvin Timothy Submit
Chicken Pesto Spaghetti
Ingredient and Portion
Serves 4.

Pesto
•2 cups fresh basil leaves, packed
•1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
•1/2 cup extra virgin olive oil
•1/3 cup pine nuts
•3 medium sized garlic cloves, minced
•Salt and freshly ground black pepper to taste

Chicken Pesto Spaghetti
•Half a packet of Spaghetti
•1 tablespoon butter
•2 skinless, boneless chicken breast (cut into thin strips)
•1 clove garlic (minced)
•Salt and pepper to taste
•½ cup and 2 tablespoons heavy cream
•2 tablespoons pesto
•1¼ tablespoon of grated Parmesan cheese

Method
Preparing the Pesto
1. Combine the basil with the pine nuts and pulse a few times in a food processor.
2. Add in garlic and pulse a few times more.
3. Slowly add the olive oil in a constant stream while the food processor is on.
4. Stop and scrape down sides of the food processor.
5. Add the grated cheese and pulse again until blended.
6. Add a pinch of salt and freshly ground pepper to taste.

Cooking the Chicken Pesto Spaghetti
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes according to the instructions on the packet until al dente; drain well.
2. Heat butter and olive oil in a large skillet over medium heat. Sauté chicken and garlic until chicken is almost cooked.
3. Reduce heat and stir in salt, pepper, cream, Parmesan cheese and 2 tablespoons of pesto.
4. Cook until chicken is no longer pink inside.
5. Stir in cooked pasta until it is evenly mixed with the pesto sauce.
6. Serve with diced tomato garnish.
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